LA ARGENTINA, NICARAGUA
The Peralta Family coffee growing history goes back to the beginning of the 20th Century, but it was only on 2008 that they started focusing on developing new ways to market their coffees to international speciality coffee markets. We admire the Peraltas values and attitude toward producing high quality speciality coffee in an ethical and sustainable way. La Argentina is testament to this.
The art of production
Coffee is selectively picked and the washing process begins at the farm where, uniquely amongst the Peralta farms, there is a single fermentation time of 15-18 hours in cold water. The coffee is then transported as wet parchment to the San Ignacio Mill. The coffee is dried on multi-layered raised beds, raked and turned regularly and covered at night to protect from moisture. The mill manager Mayerling Escoto has specific responsibility for all the processing at this microlot only mill.
The La Argentina farm is situated in the Nueva Segovia region of Nicaragua, close to the Honduras border. The farm is nestled within dense, lush forest and rolling hills, making this prime speciality coffee country. Nicaragua has a long history with coffee but over the past few years has become increasingly well known for top speciality coffee, due to the influence of producers like Julio and Octavio.